This side item is the opposite of low-fat or healthy, but if you are cooking to impress, this is one you should try. I halfed the recipe, and my family of 4 (3 who ate) almost gobbled it all up. My 3-year-old almost licked his plate clean :)
Skillet Corn
1 pound bacon, chopped
2 medium bell peppers, chopped
1 onion, chopped
2 16-oz packages frozen corn kernels
salt and pepper
Fry bacon over medium-high heat in large skillet, until browned but still soft. Add green peppers and onion and saute until tender, approximately 10 minutes. Reduce heat and stir in corn. Cook until done, about 15 minutes. Add salt and pepper as desired.
Monday, February 9, 2009
Thursday, February 5, 2009
Breakfast Casserole
Here's one from Holly that I am going to try this weekend... It's one of her favorites, so I'm sure it's good. Enjoy!
Breakfast Casserole
1 lb sausage – cook and crumble
1 lb grated cheese, separated
10-12 eggs, beaten
Stir together:
8 oz sour cream
Squirt of mustard (1/2 tsp)
Paprika
1 tsp salt
Spray 9x13 dish
Layer from bottom: crumbled sausage, cheese, dollops of sour cream mixture, eggs (beaten), rest of cheese
Bake at 325 for 35 minutes
Breakfast Casserole
1 lb sausage – cook and crumble
1 lb grated cheese, separated
10-12 eggs, beaten
Stir together:
8 oz sour cream
Squirt of mustard (1/2 tsp)
Paprika
1 tsp salt
Spray 9x13 dish
Layer from bottom: crumbled sausage, cheese, dollops of sour cream mixture, eggs (beaten), rest of cheese
Bake at 325 for 35 minutes
Friday, January 30, 2009
Cream Cheese Squares
This sounds very similar to the recipe Helen submitted for Cream Cheese Danish. I thought I'd include my version as well, as it's going in my mom's newsletter...
Cream Cheese Squares
2 packages crescent rolls
2 8-oz packages cream cheese, softened
½ cup sugar
1 tsp vanilla
Spray 9x13” pan. Line bottom of pan with one package rolls. Pat seams together.
Mix cream cheese, sugar, and vanilla and spread over rolls. Lay second package
rolls on top of cream cheese. Bake at 375 degrees for 25 minutes.
Optional: heat ¼ cup milk a little and add ¼ cup sugar. Drizzle over top of
baked pastry. Serve hot or cold. Good served at breakfast.
Cream Cheese Squares
2 packages crescent rolls
2 8-oz packages cream cheese, softened
½ cup sugar
1 tsp vanilla
Spray 9x13” pan. Line bottom of pan with one package rolls. Pat seams together.
Mix cream cheese, sugar, and vanilla and spread over rolls. Lay second package
rolls on top of cream cheese. Bake at 375 degrees for 25 minutes.
Optional: heat ¼ cup milk a little and add ¼ cup sugar. Drizzle over top of
baked pastry. Serve hot or cold. Good served at breakfast.
Thursday, January 29, 2009
Make Ahead Omelets
My monthly mom's group publishes a newsletter, and starting in February I will write a Recipe Corner section, all appropriately themed. Since this month's theme is all around Valentine's Day, I'm including some easy breakfast-in-bed ideas. Here is the first breakfast item I've added (thanks to Julie for this recipe!):
Ziploc Omelets
Have everyone write their name on a quart-size Ziploc freezer bag with permanent marker. Crack 2 eggs into each bag (not more than 2); shake to combine them. Put out a variety of ingredients. Examples: cheese, tomatoes, bacon, ham, onion, green pepper, mushrooms, jalapeños. Add the items you want to your bag and shake to combine. Make sure to get the air out of the bag and zip it up.Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. Open the bags and the omelet will roll out easily. Serve with sour cream and salsa. This works great to do the night before and all you have to do is drop it in the boiling water the next morning.
Ziploc Omelets
Have everyone write their name on a quart-size Ziploc freezer bag with permanent marker. Crack 2 eggs into each bag (not more than 2); shake to combine them. Put out a variety of ingredients. Examples: cheese, tomatoes, bacon, ham, onion, green pepper, mushrooms, jalapeños. Add the items you want to your bag and shake to combine. Make sure to get the air out of the bag and zip it up.Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. Open the bags and the omelet will roll out easily. Serve with sour cream and salsa. This works great to do the night before and all you have to do is drop it in the boiling water the next morning.
Wednesday, January 28, 2009
Yummy Soups: Italian Soup and Baked Potato Soup
Forgive me the formatting of these - I had them separated by columns on my computer, and well, that doesn't translate to blog world.... These are both very delicious, and perfect for this time of year! Enjoy!
Italian Soup
(My mom’s version of Olive Garden’s soup)
1 lb smoked or Italian sausage
1 lb ground chuck
2 cloves garlic, minced
2 cans beef broth
water
14 ½ oz Italian tomatoes
8 oz tomato sauce
4 carrots, sliced
4 small potatoes, cubed
1 onion, chopped
1 can garbanzo beans
1 can pinto or kidney beans
2 cups fresh spinach
few drops hot sauce
dash Italian seasoning
dash red pepper, crushed
salt and pepper to taste
pasta, optional
Brown ground chuck, sausage; add garlic. Add liquids, carrots, potatoes and onion. Cook uncovered 10 minutes. Next add beans and seasonings. Cook 4 to 5 minutes. Just before serving add fresh spinach until wilted. Add pasta if desired.
Baked Potato Soup for the Crockpot
2 potatoes
3 T. margarine
2 C. chopped white onion
2 T. all purpose flour
4 C. chicken stock
2 C. water
1 ½ C. instant mashed potato flakes (add more if not thick enough)
1 t. salt
¾ t. pepper
½ t. basil
1/8 t. thyme
1 C. half-n-half
½ C. shredded cheddar
½ lb bacon, cooked and crumbled
2 green onions, chopped
Peel and dice potatoes and boil until done (10 minutes boiling); drain. Meanwhile, cook bacon and chop onions. Melt margarine in skillet and sauté onion until tender. Take one cup of water and add 2 T. flour in a jar and shake well. Add this mixture to the butter and onions. It will make a roux; keep it moving over low heat – quickly!
Put drained potatoes, chicken stock, 1 cup water and roux in crock pot. Stir. Add crumbled bacon, half-n-half, pepper, basil, salt and potato flakes. Stir again – it should be fairly thick. Add extra potato flakes slowly (it will get thick as it cooks).
Cook on low for 6 hours or high for 3 hours. Garnish with cheddar cheese, bacon and green onions.
Italian Soup
(My mom’s version of Olive Garden’s soup)
1 lb smoked or Italian sausage
1 lb ground chuck
2 cloves garlic, minced
2 cans beef broth
water
14 ½ oz Italian tomatoes
8 oz tomato sauce
4 carrots, sliced
4 small potatoes, cubed
1 onion, chopped
1 can garbanzo beans
1 can pinto or kidney beans
2 cups fresh spinach
few drops hot sauce
dash Italian seasoning
dash red pepper, crushed
salt and pepper to taste
pasta, optional
Brown ground chuck, sausage; add garlic. Add liquids, carrots, potatoes and onion. Cook uncovered 10 minutes. Next add beans and seasonings. Cook 4 to 5 minutes. Just before serving add fresh spinach until wilted. Add pasta if desired.
Baked Potato Soup for the Crockpot
2 potatoes
3 T. margarine
2 C. chopped white onion
2 T. all purpose flour
4 C. chicken stock
2 C. water
1 ½ C. instant mashed potato flakes (add more if not thick enough)
1 t. salt
¾ t. pepper
½ t. basil
1/8 t. thyme
1 C. half-n-half
½ C. shredded cheddar
½ lb bacon, cooked and crumbled
2 green onions, chopped
Peel and dice potatoes and boil until done (10 minutes boiling); drain. Meanwhile, cook bacon and chop onions. Melt margarine in skillet and sauté onion until tender. Take one cup of water and add 2 T. flour in a jar and shake well. Add this mixture to the butter and onions. It will make a roux; keep it moving over low heat – quickly!
Put drained potatoes, chicken stock, 1 cup water and roux in crock pot. Stir. Add crumbled bacon, half-n-half, pepper, basil, salt and potato flakes. Stir again – it should be fairly thick. Add extra potato flakes slowly (it will get thick as it cooks).
Cook on low for 6 hours or high for 3 hours. Garnish with cheddar cheese, bacon and green onions.
Saturday, January 24, 2009
Two Cheese Balls
Here is one from Helen - I can't wait to try this!
Ranch Cheese Ball
1/2 stick butter, softened
2 cups shredded cheddar cheese
1 package dry ranch dressing
1 (8 oz.) package cream cheese
Mix all ingredients together. Form into a ball and chill 2-3 hours.
-Everyone asks for the recipe on this! It is best if made the day before.
And here is the one I usually make:
1 lb. grated sharp cheddar cheese, finely shredded
1 C. pecans, chopped
3 slices white bread, cubed or shredded finely
1 ½ C. mayonnaise
sprinkle of onion powder
1 ½ tsp garlic salt
strawberry preserves
Mix cheese, nuts and bread. Add garlic salt, onion powder and mayonnaise. Form ball and hole out a center with fingers or use bottom of a glass to press down. Refrigerate 2-4 hours or overnight. Just before serving fill the hole with strawberry preserves and serve with Ritz crackers.
Ranch Cheese Ball
1/2 stick butter, softened
2 cups shredded cheddar cheese
1 package dry ranch dressing
1 (8 oz.) package cream cheese
Mix all ingredients together. Form into a ball and chill 2-3 hours.
-Everyone asks for the recipe on this! It is best if made the day before.
And here is the one I usually make:
1 lb. grated sharp cheddar cheese, finely shredded
1 C. pecans, chopped
3 slices white bread, cubed or shredded finely
1 ½ C. mayonnaise
sprinkle of onion powder
1 ½ tsp garlic salt
strawberry preserves
Mix cheese, nuts and bread. Add garlic salt, onion powder and mayonnaise. Form ball and hole out a center with fingers or use bottom of a glass to press down. Refrigerate 2-4 hours or overnight. Just before serving fill the hole with strawberry preserves and serve with Ritz crackers.
Thursday, January 22, 2009
All Day Macaroni and Cheese
About 18 months ago, I took dinner to some friends who had just had a baby. The menu included mac and cheese, which they STILL rave about and say was the best they have ever eaten! My hubby, however, is EXTREMELY picky about how he likes his food. He says my mac and cheese is too cheesy. WHAT??? Anyway, I've decided to try a new recipe for dinner tonight. My aunt gave me this recipe and it sounds both yummy and easy. Hopefully it will go over well with my hubby also!
All Day Macaroni and Cheese
(6 servings)
8 ounces elbow macaroni
4 cups shredded sharp Cheddar Cheese
1 (12 oz) can evaporated milk
1 ½ cups milk
2 eggs
1 teaspoon salt
½ teaspoon ground black pepper
Cook macaroni 10 minutes, or until al dente, and drain
In large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded cheese.
Cover and cook on low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove or stir the mixture until the mixture has finished cooking.
All Day Macaroni and Cheese
(6 servings)
8 ounces elbow macaroni
4 cups shredded sharp Cheddar Cheese
1 (12 oz) can evaporated milk
1 ½ cups milk
2 eggs
1 teaspoon salt
½ teaspoon ground black pepper
Cook macaroni 10 minutes, or until al dente, and drain
In large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded cheese.
Cover and cook on low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove or stir the mixture until the mixture has finished cooking.
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